Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This was my daughter's favorite dish (along with some of her friends). She enjoyed it so much that we had to make it a weekly recipe.

Ingredients Nutrition

Directions

  1. Prepare pesto sauce according to package direction.
  2. Heat oven to 350 degrees.
  3. Spray rectangular dish (9 by 12 inch) with no-stick spray.
  4. Moisten chicken with water, shake off excess, and coat complete with bread crumbs.
  5. Place chicken in baking dish.
  6. Spread pesto sauce evenly over chicken breasts.
  7. Cover each breast with ½ slice of provolone cheese.
  8. Spread mushrooms over cheese.
  9. Bake in oven for 45- 50 minutes.
  10. Serve with pasta.
Most Helpful

So good. I did as a previous reviewer suggested - rolled the chicken in melted butter before the breadcrumbs (Panko), placed the chicken in the baking dish, covered lightly and baked for 20 min. Then I added a layer of store-bought, refrigerated pesto, then a layer of freshly sauteed mushrooms, and finally the cheese, and baked uncovered for another 20 min. Came out perfectly, and my husband loved it. A definite keeper.

5 5

10 stars! Wow, wow, wow. So easy and so tasty. I used the pesto packet from Aldi's. Used 3 small breasts and an 8x8 pan. Added 1 can of artichoke hearts and 1 tomato roughly chopped (next time I will add more tomatoes). Absolutely wonderful! Made a side of steamed broccoli and we were good to go! My breading (panko) turned out really fluffy and soft and huge so next time I will make this without the breading. I am actually going to make it for friends on Saturday night again. THANKS for posting.

5 5

I love pesto, so I knew I had to try this. Art, your daughter has excellent taste! I served this with spaghetti noodles tossed with more pesto and garlic and parmessan cheese. A fabulous Sunday dinner!

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